Martha Stewart’s Chocolate Chip Cookies


When we went on our cruise last fall, we had another couple that dined with us. I was really iffy on that at first and was afraid we were going to end up with some strange or grumpy person. We ended up meeting a great couple. They were in town tonight so got to meet them for dinner. We had a great time, but really wish we would have been dining on the ship instead.

I tried a few different recipes for chocolate chip cookies. This one was my favorite. The perfect soft and chewy chocolate chip cookie.

2-1/4 cups Flour
1/2 teaspoon Baking Soda
1 cup Unsalted Butter, room temperature
1/2 cup Sugar
1 cup Light Brown Sugar, packed
1 teaspoon Salt
2 teaspoons Pure Vanilla Extract
2 large Eggs
2 cups (12 ounces) Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.

In a small bowl, whisk together the flour and baking soda; set aside.

In large bowl, mix the butter with both sugars; beat on medium speed until light and fluffy.

Reduce speed to low. Add salt, vanilla and eggs. Beat until well mixed, about 1 minute.

Add flour mixture and mix until just combined.

Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Servings: 36
Calories 151
Total Fat 8.1g
Total Carbohydrates 18.7g
Dietary Fiber 0.7g
Protein 1.2g
Nutrition Grade F

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